UKRAINIAN
NATIONAL
DISH
“SHPUNDRA”
BOUT SHPUNDRA
A
"SHPUNDRA" IS A TRADITIONAL UKRAINIAN DISH WITH
DEEP HISTORICAL ROOTS, PARTICULARLY POPULAR AMONG
THE COSSACKS IN THE 17TH AND 18TH CENTURIES. THIS
DISH REFLECTS THE HEARTY, FLAVORFUL, AND RUSTIC
NATURE OF UKRAINIAN CUISINE, DESIGNED TO SATISFY
AFTER LONG DAYS OF HARD WORK. "SHPUNDRA" WAS
TRADITIONALLY MADE USING PORK, VEGETABLES, AND
BEETROOT KVASS, WHICH IS A SLIGHTLY FERMENTED
BEET-BASED DRINK THAT ADDS A UNIQUE, SLIGHTLY
SOUR FLAVOR TO THE DISH.
THE COMBINATION OF PORK WITH VEGETABLES AND THE
TANGY KVASS CREATES A COMPLEX TASTE THAT IS BOTH
SAVORY AND SLIGHTLY ACIDIC. THIS BALANCE OF
FLAVORS, TYPICAL IN UKRAINIAN DISHES, COMES FROM
A CULINARY TRADITION THAT VALUES SEASONAL
INGREDIENTS AND FERMENTATION METHODS.
HISTORICALLY, THIS RECIPE VARIED ACROSS REGIONS,
WITH SOME HOUSEHOLDS ADDING GARLIC OR DIFFERENT
SPICES TO SUIT LOCAL TASTES.
INGREDIENTS
500 G PORK BELLY OR SHOULDER, CUT INTO CHUNKS
3-4 MEDIUM BEETS, PEELED AND GRATED
1 LARGE ONION, FINELY CHOPPED
2 MEDIUM CARROTS, GRATED
2-3 TABLESPOONS FLOUR (OPTIONAL, FOR A THICKER SAUCE)
2-3 CLOVES GARLIC, MINCED
1 CUP BEET KVASS OR SOUR BEET JUICE (OR DILUTED VINEGAR
AS A SUBSTITUTE)
1-2 BAY LEAVES
SALT AND BLACK PEPPER, TO TASTE
SUNFLOWER OIL OR LARD FOR FRYING
FRESH PARSLEY OR DILL, CHOPPED (FOR GARNISH)
INSTRUCTIONS
PREPARE THE PORK: SEASON THE PORK CHUNKS WITH SALT AND PEPPER.
HEAT SOME OIL OR LARD IN A LARGE POT OVER MEDIUM HEAT. ADD THE PORK
AND FRY UNTIL IT’S BROWNED ON ALL SIDES.
SAUTÉ THE VEGETABLES: ADD THE CHOPPED ONIONS, GRATED CARROTS, AND
BEETS TO THE POT. COOK FOR ABOUT 5-7 MINUTES, STIRRING FREQUENTLY,
UNTIL THE VEGETABLES SOFTEN.
ADD FLOUR (OPTIONAL): SPRINKLE FLOUR OVER THE PORK AND VEGETABLES IF
YOU PREFER A THICKER SAUCE. STIR TO COMBINE AND COOK FOR AN
ADDITIONAL 2 MINUTES.
ADD THE KVASS: POUR IN THE BEET KVASS OR SOUR BEET JUICE. ADD ENOUGH
WATER IF NEEDED TO COVER THE PORK AND VEGETABLES. BRING TO A BOIL,
THEN REDUCE THE HEAT TO LOW.
SIMMER: ADD BAY LEAVES AND MINCED GARLIC. COVER THE POT AND LET IT
SIMMER ON LOW HEAT FOR 1-1.5 HOURS UNTIL THE PORK IS TENDER AND THE
FLAVORS ARE WELL BLENDED. STIR OCCASIONALLY.
SEASON AND SERVE: ADJUST THE SEASONING WITH SALT AND PEPPER TO
TASTE. GARNISH WITH CHOPPED PARSLEY OR DILL BEFORE SERVING.
THANKS
FOR
ATTENTION
